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The Hindquarter Slow-roasted Pork Hock With Fennel & Apple Salsa
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The Head Minced Lamb Neck With Chickpea & Tomato Broth
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Zabaglione With Rhubarb & Hibiscus Granita
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Peppered Filet Mignon With Sauce Au Poivre
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Spring Green Salad With Chardonnay Vinaigrette
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Escalivada
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Lemon Thyme Martini
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Grilled Oysters, Buttered Leeks & Beurre Noisette
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Basting Oil for Barbecuing
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Garlic Confit
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